This sugarcane syrup cookie recipe comes from my chef friend's small batch family sugarcane farm in Sopchoppy, Florida! And, of course, we only use their Lazy H's kettle cooked pure sugarcane syrup in this recipe. They squeeze the juice of the cane, then boil it down just like maple syrup.
These cookies are so yummy and chewy. The dusting of sugar on the outside gives just the right amount of texture!
Ingredients: Cup4Cup Ancient Grains Flour (whole oat flour, millet flour, cassava flour, tapioca flour, sorghum flour, ivory teff flour, organic light buckwheat flour, xanthan gum), Mikoyo's vegan butter (organic coconut oil, filtered water, organic sunflower oil, organic cashews, organic sunflower lecithin, sea salt, cultures), Lazy H small batch sugarcane syrup (Sopchoppy, FL), organic sugar, organic dark brown sugar, Late Bloomer Ranch pasture raised egg (Driggs), Redmond Salt (Utah), Burlap & Barrel cinnamon, Burlap & Barrel ginger, cardamom and baking soda. Contains cashew nuts in the vegan butter.
Food Shed Idaho is a "cottage food operation" that is not subject to routine safety government food safety inspections.
Cookies are baked to order.
Weight: approx 1.1 oz each x 6